A deliciously moist! Earl Gray Tea Loaf Cake
This Loaf Cake is flavored with Earl Gray tea. It is then brushed with lemon and honey while still hot. It’s a small-batch cake that’ll feed around 4-6 people. Perfect for your date night, a small party. Enjoy it for an afternoon snack with a cup of tea or coffee!
Servings: 4 to 6
Equipment
- 20 x 8 x 5 cm rectangular pan or 15 cm (6-inch) round pan
Ingredients
For the Cake
- 2 bags Earl Gray tea
- 120 g cake flour or plain flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs L
- 100 g unsalted butter
- 90 g sugar
- 15 g almond flour
- 1 tablespoon milk
For the Syrup (Optional)
- 2 tablespoon honey
- 1 teaspoon lemon juice
Instructions
Preparation
- Preheat the oven to 180°C. I used a 20 x 8 x 5 cm rectangular pan. You can also use a 6-inch or 15-cm round pan. Grease the pan with butter. You can also line it with parchment paper if needed.
- Coarsely grind the Earl Grey tea leaves, if needed. You don’t need to grind it down to a powder.
- Sift together the flour, baking powder, and salt (3 times). Add the prepared tea leaves to the sifted flour and whisk together.
- Whisk the eggs lightly in a small bowl.
Make the Cake Batter
- Place the softened butter into a large mixing bowl. Beat it with a wooden spoon until it becomes easy to handle. Next, beat with a hand mixer on medium speed for about 2 minutes. Add the sugar about 1 tablespoon at a time. Beat until light and fluffy for 5 to 10 minutes.
- For best results, scrape down the sides and bottom of the bowl with a spatula a few times. Do this as needed before the creaming process is finished.
- Add the egg mixture one tablespoon at a time. Beat for a few seconds just until it disappears into the batter before adding the next one. But make sure not to over-beat.
- Add the almond flour and beat for a few seconds over low speed until incorporated.
- Add the flour with the milk, alternately, beginning and ending with the flour. Gently mix with a silicone spatula. DO NOT over-mix.
- Pour the batter into the prepared pan.
How to get a pretty crack
- Here are three options to create a clean split. Cut a few small strips of cold butter. Place them in a single straight line lengthwise down the center of the cake. Add some softened butter to a piping bag. Lay a single straight line of butter lengthwise down the center of the cake. Use a spatula spread with butter to carve out a line lengthwise down the center of the cake.
Bake the Cake
- Reduce the temperature to 170°C and bake for about 35 to 40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Important; Check on the loaf after about 30 minutes of baking. If the top of the loaf starts browning too much, cover it with foil. Keep it covered for the rest of the baking time.
- Remove from the oven, and allow to cool in the pan for 5-10 minutes. Then run a knife along the edge of the pan and carefully remove the loaf.
Drizzle with the Syrup (Optional)
- Mix the honey and lemon juice in a small bowl. Drizzle with the syrup while the cake is still warm.
Serve & Enjoy!
- Let the loaf cool completely before serving. Cut into slices and serve with a hot cup of tea.